Investigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) Juice

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dc.authorscopusid57202897863
dc.contributor.authorYıkmış, Seydi
dc.date.accessioned2022-05-11T14:07:27Z
dc.date.available2022-05-11T14:07:27Z
dc.date.issued2019
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractThe aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. Samples were pasteurized (80 ?, 2 min), sonicated (60 % amplitude, 26 KHz, 80 W, 5 min), treated with natamycin (12.5 ppm) and stored at 4 ? for one month. Pasteurized pomegranate juice was not significantly changed in terms of pH, Brix, titratable acidity and total phenolic (?g gallic acid equivalent. mL_1) values compared to the treated samples (p > 0.05). During storage, ultrasound-processed pomegranate juice retained more than 90 % total monomeric anthocyanins. Microbial values showed a reduction in load at a level acceptable for the general quality parameters. In the sensory analysis, the general evaluation was accepted as ultrasound and/or natamycin. This study emphasizes the potential application of ultrasound and/ or natamycin to increase the functional value of pomegranate juice. Copyright © 2019, Japanese Society for Food Science and Technology.
dc.identifier.doi10.3136/fstr.25.341
dc.identifier.endpage350
dc.identifier.issn1344-6606
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85071692073
dc.identifier.scopusqualityQ3
dc.identifier.startpage341
dc.identifier.urihttps://doi.org/10.3136/fstr.25.341
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5109
dc.identifier.volume25
dc.identifier.wosWOS:000494504300001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.language.isoen
dc.publisherJapanese Society for Food Science and Technology
dc.relation.ispartofFood Science and Technology Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectNatamycin
dc.subjectNon-thermal
dc.subjectPomegranate juice
dc.subjectSensory analysis
dc.subjectUltrasound
dc.subjectFruit juices
dc.subjectPasteurization
dc.subjectPhysicochemical properties
dc.subjectSensory analysis
dc.subjectUltrasonics
dc.subjectNatamycin
dc.subjectNonthermal
dc.subjectPhysicochemical parameters
dc.subjectPomegranate (punica granatum l.)
dc.subjectPomegranate juices
dc.subjectQuality parameters
dc.subjectSensory properties
dc.subjectTitratable acidity
dc.subjectPlants (botany)
dc.titleInvestigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) Juice
dc.typeArticle

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